I LOVE Easy Berry Medley and Cherry Ice Cream. Don’t you just love ice cream that looks pretty, but they taste even better?
The flavor of ice cream is so good, creamy smooths, tasty and refreshing.

We absolutely loved this one; the burst of flavor from berries as well as from the cherries… Mmm, just so darn tastily!

Summer just started like 5 minutes ago (haha), so I will continue to share more delicious, and I must add, easy ice cream recipes with all of you.

Also, I am planning to post a recipe for ice cream that doesn’t use an ice cream machine so that way anyone can enjoy it.

TAP HERE FOR MORE YUMMY ICE CREAM RECIPES

At this time I am playing with frozen yogurts, but I haven’t succeeded just yet. As soon as frozen yogurt comes out perfect, I will share a low-cal recipe for that as well.

Anyhow, school here is starting in three or so weeks. I can’t even believe it! We definitely don’t look forward to that day whatsoever.

I think it’s too early for kids to go to school at a peak of the summer. That’s just my opinion… but it is what it is. We gotta move on and get ready for the School in August!

CHECK OUT THESE TASTY DESSERT RECIPES

I hope you really like this recipe… it is most definitely an easy and delicious Berry Medley and Cherry Ice Cream recipe and a perfect summer treat for you, your family, and friends.

Okay. I will leave you with this now… Let me know whatcha think?! 🙂 

Hey, if you try the Cookies ‘n’ Cream Ice Cream recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks!!!

Yield: 14-16 SERVINGS

Easy Berry Medley and Cherry Ice Cream

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Yummy and easy recipe for Easy Berry Medley and Cherry Ice Cream

Prep Time 10 minutes

ice cream churning time 25 minutes

Chill Time 5 hours

Total Time 5 hours 35 minutes

Ingredients

TOPPING

• 16 oz Frozen Fruit split in half, approximately, Berry medley with cherries

BASE

• 4 cups Heavy Whipped Cream
• 1 cup Half and Half
• 1 tbsp. Rum Extract optional (you can use orange extract; tastes fantastic as well)
• 1 cup Sugar
• Pinch of Salt

Equipment

• Ice cream maker
• ice cubes
• Salt for Ice cream

Instructions

1. Combine all the ingredients together for the base, then add half (about 8oz) frozen fruit.
   Transfer the mixture to the Ice cream canister which you froze prior to transferring the mixture (follow instructions for your ice cream maker); add ice around the canister with ice cream salt in between ice cubes.
2. Makes sure to freeze the canister as well before transferring the mixture into it.
3. Allow it to churn for approximately 25-30 minutes.
4. Meantime, freeze a canister or freezer-safe dish to transfer ice cream. This is a dish that you will use when the ice cream is done with the ice cream machine.
5. Transfer ice cream into freezer-safe dish/container, crush remaining 10 cookies, and stir into half-frozen ice-cream mixture.
6. Add the remaining fruit to the ice cream and stir. Make sure to slightly defrost frozen fruit so the beautiful colors of berries and cherries could bleed into Ice cream.
7. Let it freeze for at least 8 hours before serving, preferably 12 hours.

Notes

1/2 cup is a standard serving size for Ice-Cream (1 large scoop) There are 8 cups (4 pints or 16 scoops) in 2 quarts of ice cream.

You can buy fruit individually or all mixed in one bag. You can also use any berries that you prefer. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Cauliflower has always had a special place in my kitchen—whether it’s raw, pickled, or deep-fried, I’ve loved it in all forms. But when it came to cooked cauliflower, I had a bit of a challenge. My family wasn’t exactly on board… until I started roasting it.

That’s when everything changed.

These Oven Roasted Thai Cauliflower Steaks are bold, flavorful, and surprisingly addictive. What started as a simple experiment quickly turned into a family favorite.

Even my kids—who used to wrinkle their noses at cooked cauliflower—now devour an entire tray before I’ve even had a chance to grab one for myself.

Roasting cauliflower brings out its natural sweetness, and with the right seasonings, it becomes a whole new experience.

Think of it like potato chips—so many possibilities with different flavors! You can easily switch things up with BBQ, buffalo, or your favorite spice blends.

I’ve made a Malaysian-inspired roasted cauliflower in the past that became one of my kids’ favorite after-school snacks. But this Thai version? It’s quickly rising to the top of the list.

Here are some tips to be successful in roasting this tasty veg:

Don’t Skip the Drying Step

• After washing your cauliflower, make sure to dry it thoroughly with a clean kitchen towel or paper towels. Excess moisture can make your cauliflower soggy instead of crispy, especially when roasting.

Cut It Evenly

• Whether you’re making steaks or florets, try to cut your cauliflower into even-sized pieces. This ensures they cook evenly and you don’t end up with some burnt bits and some raw bites.

Season Boldly

• Cauliflower is like a sponge—it soaks up whatever you give it. Don’t be afraid to use bold flavors like garlic, curry, smoked paprika, Thai spices, or lemon zest. A drizzle of olive oil and a good pinch of salt and pepper go a long way too.

Whether you serve it as a side dish, snack, or light lunch, this recipe is super easy, packed with flavor, and guaranteed to win over even the toughest cauliflower critics.

If you give these tasty Oven Roasted Thai Cauliflower Steaks a try, I’d love to hear what you think! Drop a comment below or tag me on Instagram or Facebook @sandraseasycooking using the hashtag #sandraseasycooking.

Happy roasting!

Meatless Recipes You Might Enjoy:

Thai Hummus Pizza with Butternut Squash and Vegetarian Sausages

Air Fryer Ginger Turmeric Cauliflower over Yogurt

Cheesy Broccoli Frittata

Yield: 4 SERVINGS

Oven-Roasted Thai Cauliflower Steaks

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This is a fantastic side dish or a snack. It is super easy, flavorful and so delicious recipe.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 Large Cauliflower
• 1 tablespoon Oil
• Juice from 1/2 ripe lime
• Thai Seasoning:
• 1/4 teaspoon Grounded Sesame seeds
• 1/4 teaspoon Thai Chile Pepper
• 1/4 teaspoon Crushed Red Pepper
• 1/4 teaspoon Ginger powder
• 1/4 teaspoon Coriander powder
• 1/4 teaspoon Onion powder
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon Cinnamon
• Pinch of nutmeg
• 1 whole lime zest
• 1/2 teaspoon Sea salt

Garnish:

• Sesame seeds

Instructions

1. Seasoning: Grind or crush toasted sesame seeds, before blending it with the rest of the ingredients. Keep it in the jar with a fitted lid if you do not use all of it. Make sure that all the steaks are completely seasoned with this on both sides. This is my own blend. You are welcome to use store both is you desire.
2. Preheat oven to 400F (200C).
3. Cut the green leaves off the cauliflower heads, then slice cauliflower into half through the stem. Starting at the cut side of each cauliflower half, make approximately 1/2-inch-thick slices.
4. You should end up with about 4 slices per head. If they start to fall apart at the very end, that’s ok, you can still roast smaller cauliflower florets, as you can see in my pictures. Also, you can serve them to the kids because they do look very appetizing when smaller.
5. Line a large baking pan preferably sheet pan with parchment paper. You can drizzle just a bit of oil so that parchment paper could stick or wouldn’t curl up.
6. Now, carefully transfer cauliflower slices to the baking pan and oil on both sides and squeeze lime right over each slice.
7. Sprinkle with Thai Seasoning on both sides and bake in the preheated oven for 25 minutes to up to 35 minutes, depending on your taste. Usually, I take mine out around 25 minutes. You do not want to burn them, however, I know that some people like more crunchy or charred than softer texture. Serve Immediately

Notes

Any leftover roasted cauliflower could be used for Cauliflower rice. It is perfect!

You can serve it with meat or as a meat replacement. Also, you can add stir-fry over it. It has so much flavor.

As a cauliflower lover, I like this dish even when it’s cold, but I would suggest to serve it hot because it tastes much better. You can prep it ahead and keep it in the fridge until ready to roast.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 158Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 333mgCarbohydrates: 20gFiber: 6gSugar: 12gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

With school already in session, I am always making something to be satisfying and quick for my kids to munch on, but at the same time healthy energy boost. They are pretty simple children, sometimes even fresh banana would make them happy, however, freshly made granola always puts the smile on their faces.
Most of the time they just take a handful and run out of the door, but ever so often they sprinkle over their morning cereals or eat it with the yogurt as a healthy after-school snack.

 

It’s extremely easy! Make it over the weekend, place it in a lidded jar, and keep it in your pantry. One handful goes a long way, but it is the most delicious granola combo ever.
You have protein, fiber, sweetness, natural oils, etc. It hits the spot and lifts your mood as well as kills those cravings for something sweet right away. I have shared this recipe with many of my readers that were asking how to make their own granola, and it has always had positive feedback, so I decided that it is a time to share it on my blog too.

The best part is that you really don’t have to use mixed nuts. If you have one kind, use that. Also, any mixed dry fruit would do. If you don’t want to use maple syrup, and you have honey, use the honey.
As I said, this recipe is tested many times, and it tastes really good!

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The Best Homemade Toasted Granola

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword baking,

Author Sandra | Sandra's Easy Cooking

Ingredients

• 2 cups Rolled oats
• 1 cup mixed nuts cashews, walnuts, almonds, pecans, etc.
• 2 tbsp. Flaxseeds
• 2 tbsp. Pumpkin Seeds
• 1 tbsp. brown sugar
• 1/2 cup organic maple syrup or other sweeteners
• 1/3 cup Organic Coconut oil melted
• 1 tbsp. Cocoa Powder
• 1/2 tbsp. Pure Vanilla extract
• 1/2 tsp. Salt

Options to add to baked and cooled granola:

• 1 cup mixed dried fruit
• 1 tsp cinnamon
• 1/8 tsp ginger

Instructions

1. Preheat oven to 350 °F.
2. Combine in a bowl rolled oats, mixed nuts, flaxseeds, pumpkin seeds, and brown sugar.
3. In another bowl combine maple syrup, salt, melted coconut oil, coconut powder, and Vanilla extract; stir well until everything is incorporated.
4. Mix together both mixtures and place onto lined with parchment paper 10x15 Baking Sheet baking sheet.
5. Bake for approximately 30 minutes, depending on you your oven, mixing it every 10 minutes, so it can develop the same color and toast evenly. It has to be toasted, crunchy. It will develop even more crunch after it cools down.
6. Once done, remove from the oven and place to cool down completely before adding dried fruit and spices.
7. After adding dried fruit, place the granola in the jar, close it with the lid and keep it in the pantry or similar.